Description
A robust and hearty plant-based centerpiece, this mushroom farro stuffing swaps traditional bread for the chewy, nutty profile of ancient grains. Loaded with earthy cremini mushrooms, caramelized onions, and fresh aromatic herbs like sage and thyme, this dish offers a complex umami depth. It is a perfect, texture-forward side dish for any celebratory feast that satisfies both vegetarians and meat-lovers alike.
Ingredients
2 cups pearled farro
1 lb cremini mushrooms, finely chopped
4 cups vegetable broth (low-sodium)
1 large yellow onion, finely diced
3 stalks celery, thinly sliced
1 tbsp fresh sage, minced
1 tbsp fresh thyme, leaves removed
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
Instructions
Rinse the farro under cold water until the water runs clear.
Combine farro and vegetable broth in a large saucepan and simmer for 25 minutes until tender yet chewy.
Drain any excess broth from the farro using a fine-mesh sieve.
In a heavy skillet, heat olive oil and butter over medium-high heat.
Add the diced mushrooms to the pan and brown until they release their moisture and develop a deep golden color.
Add the diced onion and celery to the skillet, cooking until softened and translucent.
Stir in the fresh sage and thyme, cooking for another minute until fragrant.
Fold the cooked farro into the mushroom mixture, seasoning to taste and serving warm.
Notes
Substitute farro with spelt or barley if desired. For best results, use a wide skillet to ensure the mushrooms brown rather than steam. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Recipes
- Method: Stovetop
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg